Jalapeño Cornbread
Jalapeño Cornbread
Introduction
Creamy, spicy, and comforting all at once, this Jalapeño Cornbread is the perfect side to brighten weeknight dinners or steal the show at potlucks. With crispy edges, a tender crumb, and just the right kick from fresh jalapeños, it’s the sort of recipe that feels both homey and a little adventurous. Fun fact: cornbread recipes in the southern United States vary so much that some families guard their version like a secret heirloom. This one strikes a friendly balance between sweet and savory, making it an instant favorite.
This recipe is special because it’s simple, quick to prepare, and wildly family-friendly. It comes together in under an hour, uses pantry-friendly ingredients, and pairs beautifully with chili, soups, or grilled meats. If you enjoy classic comfort sides, you might also love our cornbread dressing for holiday gatherings—try that twist for a festive table with similar cozy flavors: cornbread dressing. Ready your skillet and let’s bake something delicious.
What is Jalapeño Cornbread?
What’s in a name? Jalapeño Cornbread is exactly what it sounds like: cornbread spiked with jalapeños for a lively, peppery note. Who named it? Probably someone who liked things simple and spicy—why complicate it? Think of it as the extroverted cousin of plain cornbread: loud, a little cheeky, and impossible to ignore. They say “the way to a man’s heart is through his stomach,” and a warm slice of this cornbread is a convincing argument. Try it and see whether it wins over your own heart (and everyone at the table).
Why You’ll Love This
This cornbread is irresistible for three great reasons. First, the main highlight is the perfect balance of sweet cornmeal and fresh jalapeño heat—each bite gives you a tender, slightly crumbly texture with a subtle kick that keeps you coming back. Second, making it at home saves money: store-bought specialty breads can be pricey, but this recipe uses inexpensive staples you likely already have. Third, flavorful add-ons like melted butter, a touch of sugar, and fresh milk or buttermilk elevate the taste—serve with honey butter or a smear of sour cream for contrast.
If you like bold cornbread flavors, this playful jalapeño version is a natural next step after classic recipes like the cornbread dressing on the blog—both capture that comforting corn flavor but take it in different directions. Don’t wait—grab your skillet and give it a go this week.
How to Make:
Quick Overview
This recipe is easy, fast, and satisfying. Preparation is straightforward: whisk dry ingredients, combine wet ingredients, fold in diced jalapeños, and bake. The result is a cornbread with a tender crumb, golden top, and a pleasant hint of spice. Standout elements include its slightly crisp edges and moist center. Prep takes about 10 minutes, and baking is 20 to 25 minutes, so total time is roughly 35 minutes from start to finish.
Ingredients
2 cups all purpose flour, measured and leveled
1 cup yellow cornmeal, medium grind
2/3 cup granulated sugar, adjust to taste if you prefer less sweetness
1 1/2 tablespoons baking powder, fresh for best rise
1 teaspoon salt
8 tablespoons unsalted butter, melted and slightly cooled
1-2 jalapeños, diced finely, seeds removed for milder heat or left in for more kick
1 cup milk or buttermilk, room temperature for better mixing
2 large eggs, lightly beaten
Directions
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet. Use about 1 tablespoon of butter or nonstick spray to coat the pan evenly.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Make sure no lumps of cornmeal remain.
- In another bowl, mix together the melted butter, milk, and eggs until thoroughly blended. If your butter is hot, let it cool first to avoid scrambling the eggs.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix! A few small lumps are okay; overworking the batter can make the cornbread dense.
- Fold in the diced jalapeños, ensuring they’re evenly distributed throughout the batter. Taste a small piece of jalapeño beforehand to gauge heat level and adjust quantity.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula so it bakes evenly. If using a cast iron skillet, it will crisp nicely around the edges.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking if your oven runs hot on one side.
- Allow the cornbread to cool slightly before cutting it into squares to serve. Enjoy it alongside your favorite chili or soup!
What to Serve With
This cornbread pairs wonderfully with a variety of dishes. Classic choices include beef chili, chicken tortilla soup, and smoky pulled pork. For lighter pairings, serve with a crisp green salad or a black bean and corn salad for a Southwestern vibe. Toppings and sauces that complement the bread: honey butter, chipotle mayo, or a dollop of sour cream and chives. To build a full meal, add roasted vegetables and a chilled margarita or iced tea.
Top Tips for Perfecting
- Ingredient substitutions: Use buttermilk instead of milk for a tangier flavor and more tender crumb. Swap half the all-purpose flour for whole wheat pastry flour for nuttier depth.
- Jalapeño prep: Remove seeds and membranes for mild heat; include them for spicier cornbread. Wear gloves if chopping many peppers.
- Don’t overmix: Stir until ingredients are just combined to avoid tough, gummy texture.
- Pan choice: A preheated cast iron skillet makes extra-crispy edges; a glass or metal baking dish works fine too.
- Sugar level: Reduce sugar to 1/3 cup if you prefer less sweetness—still very tasty with savory dishes.
- Watch the oven: Start checking at 18 minutes if your oven runs hot to prevent over-browning.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Cut into squares and layer with parchment to avoid sticking.
Freezing: Wrap individual slices tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat slices in a 350°F (175°C) oven for 8–10 minutes to restore crisp edges and warm center. For quick reheating, microwave a slice for 20–30 seconds, then crisp in a hot skillet for 1 minute if desired.
FAQs
Can I make this jalapeño cornbread gluten-free?
Yes. Substitute a 1:1 gluten-free all-purpose flour blend for the all-purpose flour and ensure your baking powder is gluten-free. The texture will be slightly different but still delicious.
What can I use instead of jalapeños if I want less heat?
Try diced poblano peppers for a milder, smoky flavor, or use canned mild green chiles for convenience and consistent heat.
Can I make this recipe in muffin form?
Absolutely. Spoon batter into a greased or lined muffin tin and bake at 400°F (200°C) for 12–15 minutes until a toothpick comes out clean.
Is buttermilk necessary, or can I use regular milk?
Regular milk works fine, but buttermilk adds tang and a lighter crumb. To make a buttermilk substitute, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
How spicy will this be with one jalapeño versus two?
One jalapeño yields a gentle warmth; two will be noticeably spicier. Heat also depends on the pepper’s freshness—tasting a bit before adding helps you adjust.
Conclusion
This Jalapeño Cornbread is an easy, crowd-pleasing recipe that brings together sweet cornmeal, bright jalapeño heat, and a tender, golden crumb—perfect for casual weeknights or special gatherings. It’s simple to make, budget-friendly, and versatile enough to pair with soups, chilis, salads, or a hearty barbecue plate. If you want a slightly different take on cornbread, check out this classic inspiration for a sweet jalapeño twist: Sweet Jalapeño Cornbread Recipe. Give this recipe a try and share a warm square with family and friends—you’ll be surprised how fast it disappears.
Jalapeño Cornbread
Equipment
- Mixing Bowl
- Baking Dish or Cast Iron Skillet
Ingredients
Dry Ingredients
- 2 cups All Purpose Flour Measured and leveled
- 1 cup Yellow Cornmeal Medium grind
- 2/3 cup Granulated Sugar Adjust to taste if you prefer less sweetness
- 1.5 tablespoons Baking Powder Fresh for best rise
- 1 teaspoon Salt
Wet Ingredients
- 8 tablespoons Unsalted Butter Melted and slightly cooled
- 1-2 pieces Jalapeños Diced finely, seeds removed for milder heat or left in for more kick
- 1 cup Milk or Buttermilk Room temperature for better mixing
- 2 large Eggs Lightly beaten
Instructions
- Preheat your oven to 400°F (200°C) and grease a baking dish or cast iron skillet with about 1 tablespoon of butter or nonstick spray.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Make sure no lumps of cornmeal remain.
- In another bowl, mix together the melted butter, milk, and eggs until thoroughly blended. If your butter is hot, let it cool first to avoid scrambling the eggs.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix! A few small lumps are okay.
- Fold in the diced jalapeños, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before cutting it into squares to serve.
